Roasted Spaghetti Squash
HB-1935 · Hand-built original · American
There's a hard way and an easy way to roast spaghetti squash. Here's the easiest way to get buttery roasted strands of squash on your table fast.
AmericanDinner, Lunch, Side Dish55 minServes 4156 kcalVegetarianEgg-free
Main ingredient: squash
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:4quantities adjust to match
Ingredients
- 1 spaghetti squash (about 2 lb 10 oz)
- 1 tbsp olive oil
- 1/2 tsp salt
- 2 tbsp salted butter
- 1/4 tsp black pepper, to taste
Method
- Heat the oven to 400°F and line a baking tray with baking paper.
- Cut the squash in half lengthways; this is easier if you first trim a thin slice off each end so it sits steady. Scoop out the seeds and the stringy pulp around them.
- Brush the cut faces with the olive oil and sprinkle with the salt.
- Lay the halves cut side down on the tray and roast for 40-45 minutes, until the skin gives slightly when pressed and a knife slides easily into the flesh.
- Turn the halves over and let them cool for 5 minutes so the steam settles. Drag a fork through the flesh from end to end to pull it into long, spaghetti-like strands.
- Divide the butter between the two halves, toss it through the hot strands with the fork, season with the black pepper and serve straight from the shells or piled into a bowl.
Prep: 10 min · Cook: 45 min · Total: 55 min
Nutrition (per serving, where published)
156 kcalCalories
2 gProtein
17 gCarbs
11 gFat
4 gFibre
377 mgSodium
1 servingServing